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The Steps

For Buns:
1. Add yeast and sugar into small jug and pour in one cup of warm water. Cover and leave for ten minutes till the yeast froths.
2. Add the flour and remaining ingredients into a large electric mixing bowl and turn on the low setting. Mix for a minute. A flat mixing paddle woks well here.
3. Pour the yeast into the mixing bowl slowly.
4. Switch to the curved dough hook if you have it, and beat the mixture at the medium setting for two minutes. Add remaining water as needed till mixture takes on a dry dough like consistency.
5. Brush the inside of the bowl with olive oil to reduce the dough sticking to the sides. Cover the bowl with a cloth and leave for an hour in a warm place on the kitchen counter.
6. Take the dough out of the bowl and put it on a greased cutting board. Using a dough cutter, cut into 20 small pieces. Roll each piece into balls and put back in bowl.
7. Cover again and leave on counter for 45 minutes for the second rising.
*These buns can be made in advance and kept in freezer, so you can use them whenever you need.

For Filling:
1. Mix all the filling ingredients in a large bowl and leave to marinade in fridge for an hour.
2. Put a large pan on the stove at medium heat and add 1 tbs of black mustard seeds.
3. When the mustard seeds start to pop, bring heat to low and add the onion marinate to the pan. Stir well.
4. Cover and leave at the lowest heat setting for 45 minutes. Check every ten minutes and mix well to ensure nothing sticks to the bottom.
*Make sure to have the hood fan on full blast. The filling also can be prepared in advance and left in freezer till needed.

To Finish:
1. Preheat oven to 375 degrees F.
2. Cover large flat baking tray with parchment paper.
3. Take the dough balls out and roll them to small flat circles on a floured board.
4. Put 1 tbsp of the cooked onion filling into bottom end of the circle of dough. Pull top part of circle over bottom to form a half moon shape. Tuck the corners underneath and massage the dough into a round shape. Repeat for remaining dough and filling.
5. Line these buns on a tray, brush with olive oil, and put in oven for 15 minutes.
*Serve warm or at room temperature.

Enjoy!

PS/ I’m Canadian so my measurements tend to include both metric and imperial. We’re known to drive two kilometers to the grocery store to buy a pound of sugar and a litre of orange juice. Go figure. The world’s a funny place!